1,191 easy and fully explained recipes, with 23,980 photos and 77 videos

Citrus syrup

This citrus-flavoured syrup blends the bitterness of the zest with the delicious acidity of the juice. It can be used to soak biscuits or cakes when making desserts.

You can make this with whatever citrus fruits you prefer. It can be prepared in advance and will keep for several days.

22,2153.8/5 for 5 ratings

Grade this recipe:

Last modified on: December 30^th 2019

For 600 ml, you will need:

0 300 g caster sugar
1 200 g water
2 2 lemons
3 2 limes
Total weight: 980 grams

Change these quantities to make: 200 ml 300 ml 600 ml 1 litre 200 ml 1 litre 800 ml

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Resting	Cooking	Start to finish
8 min.	1 hour	5 min.	1 hour 13 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1 - 5 min.

Put 300 g caster sugar and 200 g water into a saucepan.

Bring to the boil on high heat.

Stage 2 - 5 min.

Take off the heat and grate the zest of 2 lemons and 2 limes directly into syrup while it is still really hot. Mix well.

Stage 3 - 1 hour

Cover the saucepan with plastic film, then leave to cool.

Stage 4 - 2 min.

When the syrup is cold, pour in the juice of the fruit you have zested.

Stage 5 - 1 min.

Mix well and your citrus syrup is ready.

Stage 6

If you will not be using it right away, pour the syrup into a bottle or jar which seals well and keep in the fridge.

Remarks

For the best flavour, it is important to respect the temperatures: 1) Add the zest to the hot syrup (stage 2) and pour the juice into the cold syrup (stage 4).

If you don't like the texture of zest, filter the syrup through a fine strainer before use or bottling.

Keeping:

Several days in the fridge, in a sealed container.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,392 Kcal or 5,828 Kj	5 gr	343 gr	0 gr
70 %	2 %	32 %	0 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
142 Kcal or 595 Kj	< 1 gr	35 gr	0 gr
7 %	<1 %	3 %	0 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 600 ml : 1.37 €

Change currency:

Note : These prices are only approximate.

Some recipes that use this recipe

Lemon and lime cakes

These little cakes get their double citrus flavour by combining the delicate bitterness of lemon and lime zest with the slight sharpness of the juice in a syrup, soaked into the cakes while still hot from the oven.
15,363 1 hour 44 min.

See all recipes that use it

Source

After Thomas Marie (award-winning French baker: MOF Boulanger).

More recipes?

This recipe uses (among others)

	Caster sugar: You can get more informations, or check-out other recipes which use it, for example: Coconut sweetcrust pastry, Apricot blancmange, Stewed apricots, Caramelized brioche with pear and kiwi, Ciabatta, ... All
	Water: You can get more informations, or check-out other recipes which use it, for example: Bacon rolls, Toffee apple upside-down cake, Quince and apple compote, Mojito peaches, Special small breads, ... All
	Lemon: You can get more informations, or check-out other recipes which use it, for example: Fresh fruit in sabayon, Spaghetti with smoked salmon, Lemon Confectioner's Custard, Cretan-style salmon , Pear sorbet, ... All
	Lime: You can get more informations, or check-out other recipes which use it, for example: Four-tier glasses, Caribbean upside-down cake, Lemon and lime cakes, Strawberry Charlotte, 4 pears salad with vanilla, ... All

Other recipes you may also like

Shortcrust pastry (pâte brisée)

This is for sweet or savoury tarts, quiches or pies. The difference between this and sweetcrust pastry (pâte sablée) is in the very small amount of sugar and the absence of ground almonds.
109,168 23.9/5 for 12 ratings 31 min.

French croissants

In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
109,725 24.2/5 for 9 ratings 2 hours 34 min.

Blanquette of veal

Blanquette is a classic dish of French family cooking, but can also be found in bistros. Veal is cooked slowly, and the sauce is thickened with a mixture of egg yolks and cream. I have set out a rather special way of making it.
84,0814.4/5 for 10 ratings 2 hours 49 min.

Passion fruit jellies

Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
89,2654/5 for 8 ratings 2 hours 30 min.

Tiramisu

Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
112,6405/5 for 1 ratings 49 min.

News list of cooking-ez.com

Note: We'll never share your email with anyone else.

Post your comment or question

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your email with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.